2 pounds nilgai antelope backstrap
2 teaspoons salt
2 teaspoons pepper
3/4 cup sesame oil
¼ cup sesame seeds
5 pieces candied ginger- more or less according to taste
Slice meat into 1 inch thick slices. Season with salt and pepper. Heat sesame oil in a large sauté pan. Add sesame seeds and heat until seeds become lightly toasted.
Cut candied ginger into thin strips. Add the meat to the hot oil and cook thoroughly. When the first side is done, turn the meat, spread the ginger pieces over the meat and continue cooking. Cook meat to about the medium stage of doneness, about 145°- 150°F.